Casa Vinitaria

A sensual red wine made from Sangiovese grapes from Tuscany, crafted by the master Altezino. It features a rich bouquet of cherry, dried flowers, and chocolate, with a smooth mouthfeel that accurately expresses the essence of Brunello. The wine's flavor complements the savory taste and sweet fat of the pork, creating an elegantly cool pairing. ◆ Price includes tax, service charge of 10% extra 7800 yen ◆ Glass of wine includes tax, service charge of 10% extra 2400 yen *Menu changes monthly. *Prices vary by season. *Images are for illustration purposes.

* House Bagna Cauda seasonal vegetables with Bagna Cauda sauce in the Casa Vinitaria style or Gorgonzola cheese sauce 4500 yen (tax included, service charge 10% extra) Vegetable Cocotte each 1200 yen (tax included, service charge 10% extra) Legumes (10min) Edamame Peppers (10min) Sweet long chili Corn (10min) Young corn Eggplant (20min) Red eggplant Zucchini (40min) Zucchini Carrot (50min) Carrot Lotus root (50min) Lotus root

Carpaccio of the Day, Sea Urchin and Edamame Purée with Seaweed Jelly (+1600), Young Sweetfish in Phyllo Pastry with Lime Aroma, Squid and Fava Beans with Scamorza Cheese Baked in Cocotte, Squid Ink Sauce, Cold Corn Soup with Truffle (+2000) served with Truffle Gelato and Summer Truffle, Fried Zucchini Flowers stuffed with Mozzarella Cheese, Veal Tonnato Salad with Tonnato Sauce, Mixed Cold Cuts: Prosciutto, Salami, Mortadella, Guanciale

Cold Tagliolini with Whitebait and Bottarga, Cold Tagliolini with Fresh Sardines and Sea Urchin, Tonnarelli with Mantis Shrimp and Arugula, Tonnarelli with Paprika, Cavatieddi with Sardines and Fennel, Sicilian Style Maltagliati with Corn and Lamb Sausage, Today's First Course

We will prepare it in your preferred amount. (Spaghetti) 30g 1200 ◇ 60g 2200 ◇ 100g 2600

Shrimp Risotto (+2000) Risotto with Botan Shrimp, Risotto with Trottola and Galetti, Truffle (+2600) Risotto with Turban Shell and Chanterelle Mushrooms, served with Summer Truffle

Peppered Fish, Pan-fried Isaki, served in a lemon and black pepper soup. Sweet and Sour Tuna Cheek Stew, finished with 'Agrodolce'. Roasted Lamb Shoulder, infused with lavender aroma. Grilled Awaodori Chicken Thigh, served with green yuzu. Roasted Iberico Pork (+2000), served with a sauce of its juices and anise aroma. Roasted Summer Deer, served with Vincotto sauce. Braised Wagyu Shank, cooked in white wine and onion, 'Neapolitan-style Genovese'.

Peach compote with Campari jelly, Panna Cotta with American cherries, cherry blossom flavored gelato, Mango granita with mint in a tart style, Chocolate crème brûlée with passion fruit sorbet, Baked melon in a cocotte with yogurt sorbet (please wait about 15 minutes)

Parmigiano Reggiano / Hard Cow Emilia-Romagna sweet and fragrant with a deep flavor. 'The King of Italian Cheese' Occelli al Barolo / Semi Hard Blend Piemonte aged with Barolo grape pomace, known as 'Drunken Cheese' Taleggio / Wash Cow Lombardia creamy with a deep flavor, a wash type Robiola di Capra / White Mold Goat Milk Lombardia gentle aroma of goat milk, a chevre type Crutin / Hard Blend Piemonte (+300) a luxurious cheese mixed with black truffle from selected milk. Gorgonzola / Blue Cow Lombardia gently mellow Gorgonzola.